Sugar snap peas were one of the first vegetables I really, truly liked. It happened one summer, when my mom started serving roasted sugar snaps with just a sprinkle of salt on top. Magical. So when I saw them at the farmers market today, I couldn’t resist. They’re amazing when they’re roasted, but here’s five ways to be pleasantly surprised.
- Fresh – Prep them by washing, trimming off the stem ends, and removing the tough string along the edge. If you prefer them a little less crisp, blanch them in boiling water 30 seconds to a minute before transferring them to a bowl of cold water.
- Roasted – Lightly cover peas in olive oil, and cook under broiler, stirring occasionally, until browning in spots. (My favorite!)
- Sautéed – Prep them as described above, and heat olive oil over medium-high heat. Sauté the peas until crisp and tender, around 5 minutes.
- Pickled – Start with equal parts cold water and white wine vinegar. Heat the vinegar in a saucepan with equal parts sugar and salt until dissolve, and then mix with cold water. Pour over the peas and some cloves of garlic, or chili peppers. Store covered.
- Soup – Sauté an onion in butter or oil until soft, and add the peas. Cook for a few more minutes, and then add stock. Puree and season. Serve with lemon juice and a dollop of yogurt or sour cream.
For more recipes for peas, please: